Smoked Salmon, Crab, Celeriac Rémoulade

Smoked Salmon, Crab, Celeriac Rémoulade

Serves 4
The best thing about Summer in Australia is eating all that beautiful, fresh seafood. Oysters, scallops, prawns; we love to make finger food, that you can eat in one bite, and have lots of different things. Share plates and small bites, we love it. Rémoulade is a classic French condiment This can be served as a salad dish on its own. It also works as a plate of canapés accompanied by a cocktail or a glass of Champagne. Just serve the green shallot dressing on the side.

Serves 4


  • 200 g celeriac
  • 200 g fresh crabmeat, picked
  • Juice of 1 lemon
  • 150 g good quality mayonnaise
  • 1 tablespoon Bitton Tarragon and White Wine Mustard
  • 4 tablespoons flat leaf parsley, roughly chopped
  • Sea salt and white pepper, to season
  • 8 slices (about 145 g) smoked salmon
  • 8 slices sourdough bread, cut into 4 cm squares, toasted
  • 2 tablespoons salmon roe, to garnish
  • Chervil sprigs, for garnish
  • For the green shallot dressing:
  • 1 bunch of green shallots, green part only, washed and trimmed
  • 1/2 cup olive oil


Peel celeriac thickly and rub exposed surfaces with lemon. Grate the celeriac into a bowl, add the crabmeat, lemon juice, mayonnaise, dijon mustard and parsley. Season to taste.

To prepare the green shallot dressing, roughly chop the green shallots and place in a food processor or blender, add the olive oil and process until smooth. Strain and set aside. The dressing can also be poured into a clean jar and stored in the fridge for up to a week.

To serve, place the sourdough toasts on a large serving platter. Lay out the salmon slices on a chopping board and trim into neat rectangles. Place a teaspoon of the rémoulade on the salmon slice about a third of the way down and carefully roll up. Slice into three or four pieces. Stand each roll on a sourdough toast, top with a garnish of salmon roe and a chervil leaf.

Drizzle with green shallot dressing.